5) Top evenly with shredded pepper jack cheese.
6) Bake for 20 minutes until the frittata is no longer wobbly in the center.
What kind of pan to use
A 10-inch or 12-inch cast iron skillet is the ideal choice. It’s large, high-sided, oven-safe, and perfect for the oven as it conducts heat evenly. Once removed from the oven, it keeps warm for a long time if you want to serve your frittata right away. The cast-iron skillet also makes a stunning presentation.
Which vegetables to add to frittata?
Cruciferous vegetables, such as chopped broccoli, cauliflower, or shaved Brussels sprouts. You don’t need to precook these veggies.
Leafy greens, such as spinach, kale, or arugula. Quickly cook these vegetables in the microwave oven to wilt them and reduce in volume before adding them to the frittata.
Tomatoes. Chop up fresh tomatoes. Use cherry or grape tomatoes (each sliced in half) of different colors for presentation.
Cooked veggies. Add cooked mushrooms, bell peppers, asparagus, onions, and garlic.
Potatoes. Add chopped cooked regular potatoes, sweet potatoes, or yams.
What kind of meat can you add?
Ham
Cooked bacon
Cooked sausage
Prosciutto
Pepperoni
Cooked chicken
What kind of cheese can you add?
Hard cheeses, such as Parmesan, Pepper Jack, Cheddar, Gruyere, or Cotija.
Soft cheeses, such as Feta, goat cheese, or fresh mozzarella.
How do you know when frittata is done?
Bake it in the preheated oven at 375 F for about 20 minutes until it’s no longer wobbly in the center. Do not overbake. Remove it from the oven immediately as it will continue cooking in the residual heat once it’s out of the oven.
